Xperience Stages

More€ˆeducation in a smaller, interactive format

The Catersource Xperience Stages will feature quick, interactive presentations on small stages that will Xamine the newest culinary techniques, latest design trends and cutting-edge marketing ideas.

Throughout the Conference, these live 30–minute demonstrations will let you quickly Xtract more new ideas than ever before. Here are some topics you can expect on this year’s Xperience Stages:


Sunday, March 23

Culinary Design Stage

10:30am Crescent City Cuisine. The Secret Spices of New Orleans Menus
Louis Cressy, Executive Chef, Melange Catering & Special Events, Houston, TX
11:00am BBQ Sauces and Rubs. Variations on a Theme
Keith Lord, Director of Culinary and Operations, The Wild Thyme Company Catering & Events, San Diego, CA
11:30am Interesting and Delicious Kosher-style Menu Concepts
Sheri Jacobs and Jack Jacobs, Owners, Chez Gourmet Catering, Boynton Beach, FL
12:00pm Stunning Hors D'oeuvres in Three Easy Steps
Jamie Keating, CEC, CEO, Jamie Keating Culinary, Inc, Columbus, GA
12:30pm The Underside. Pork Belly Recipes for Catering
Ted Strauch, Executive Chef, Greens Point Catering, Longmont, CA
1:00pm Creating Event Themes From Childhood Memories
Gayle Papsin Greenley, Owner, Loaves and Fishes Catering, Atlanta, GA
1:30pm Beyond Chicken Fingers. Unique Menu Ideas for Teens That They Will Actually Like
Sheri Jacobs and Jack Jacobs, Owners, Chez Gourmet Catering, Boynton Beach, FL
2:00pm From the Runway to the Table. Fashionable Color & Design Trends for Events
Ingrid Adolphs, Account Executive, Nuage Design, Key Biscayne, FL
2:30pm The Push Pop Craze. Sweet and Savory
Jeff Ware, Director of Operations, Catering by Michaels, Chicago, IL
3:00pm Honey I Shrunk the Plate! Small Composed Plates for Catering Menus
Paul Brans, Chef de Cuisine, Oliver & Bonacini Events, Toronto, ON, Canada
3:30pm Krazy for Kale. Soup, Salad and Side Dish Menu Ideas
Michael Purpura, Executive Chef, Lackmann Food Service at Wagner College, Staten Island, NY
4:00pm Salmon Three Ways: Passed, Plattered and Plated
Stewart Lane, Research & Development Chef, Lon Lane's Inspired Occasions, Kansas City, MO
4:30pm Simply Stunning, Simply Crafted Centerpieces
David Everett, Senior Wedding and Event Producer, The JDK Group, Camp Hill, PA
5:00pm Ready, Set, Action! Interactive Dessert Stations
Stewart Lane, Research & Development Chef, Lon Lane's Inspired Occasions, Kansas City, MO

Best Practices Stage

10:30am The Other Side of the Table. Lessons Learned as a Catering Client While Planning a Wedding
David Casteel, Managing Partner, Mitchells Catering, Raleigh, NC
11:00am Technology for Event Planning and Design
Dan Berger, Founder/CEO, Social Tables, Washington, DC
11:30am Utilizing Pinterest as a Tool for Brides
Cathy Desroches, Owner, Wicked Catering, Boston, MA
12:00pm Systems for Creating Multiple Events for Small to Mid-size Companies
Melissa Chambers Tibbons, Director of Sales, Attitude on Food Catering, Omaha, NE
12:30pm Gluten-free Improv Theatre
Ken Hillman, Food Service Manager and Anne Lee, Professionals Manager, Dr. Shar USA, Inc, Lyndhurst, NJ
1:00pm Small Caterers Can Get Large Contracts
Carl Clemetson, Owner, Hometown Elegance Catering, Minot, ND
1:30pm Getting High in the Cloud
Sandy Hammer, Co-founder/CMO and Daniel Anisman, Co-founder/CEO/CTO, All Seated, New York, NY
2:00pm It's the Slow Season. Easy Ways to Cut Costs and Save Your Profit
Stephen Zilli, Director of Operations, Zilli Hospitality Group, Waukesha, WI
2:30pm It Takes a Village. Team Up with Vendor Partners to Host Successful Marketing Events
Cathy Desroches, Owner, Wicked Catering, Boston, MA
3:00pm Why Mobile-ready Websites Are Mandatory…TODAY!
Andy Ebon, Public Speaker/Writer/Marketing & Business Consultant, AndyEbon.com, Las Vegas, NV
3:30pm 20 Ways to Cut Costs Without Sacrificing Quality
John Lombardo, Catersource Consultant, Catersource, West Long Branch, NJ
4:00pm 5 Ways to Spice Up Your Printed Marketing Pieces
Alan Berg, Author/Professional Speaker/Small Business Marketing Expert, AlanBerg.com, Kendall Park, NJ
4:30pm The Nuts and Bolts of Corporate Catering Sales
David Eicher, Owner/Chef, and Diane Eicher, President/CEO, Nibblers Catering, Phoenix, AZ
5:00pm A Site Tour to Remember. Crafting Site Tours That Will Have Clients Begging to Sign Contracts
Deborah Gee, Director of Sales, Oliver & Bonacini Events, Toronto, ON, Canada

Monday, March 24

Culinary Design Stage

7:45am 30 Really Great Ideas in 30 Minutes
Lon Lane, Owner and Stewart Lane, Research & Development Chef, Lon Lane's Inspired Occasions, Kansas City, MO
8:15am Monochromatic Event Design. Making a Statement Without Being Predictable
Nico Cervantes, Principal Designer, NLC Productions, Santa Barbara, CA
 
11:00am Mozel Tov! Bar and Bat Mitzvah Themes
Zohe Felici, Owner, Felici Events, Santa Barbara, CA
11:30am Vegan Tastes. A Healthy Approach to Flavorful Foods
Eric LeVine, Chef/ Partner/Author, Morris Tap and Grill, Randolf, NJ
 
2:15pm Cost-effective Tasty Menu Ideas for Corporate Caterers
Ted Strauch, Executive Chef, Greens Point Catering, Longmont, CA
2:45pm Meet the New Hot Sauce in Town. Gochujang and Other Korean Cuisine
Keith Lord, Director of Culinary and Operations, The Wild Thyme Company Catering & Events, San Diego, CA
3:15pm Designing Chafer-less Buffets
David Sandler, Executive Vice President, Catering by Michaels, Chicago, IL
3:45pm The Client is NOT Always Right. Managing Client Expectations
Ronnie Davis, Managing Partner, Ronnie Davis Events, and Managing Director, Great Performances, Great Performances, New York, NY
4:15pm Plug In. The Latest Ideas for Event Lighting
Kevin Dennis, JWIC, Owner, Fantasy Sound Event Services, Livermore, CA

Best Practices Stage

7:45am Catering Software Reality Check. Are You Ready to Jump In?
Jim Israel, Partner, Conjure Consulting, Philadelphia, PA
8:15am One Man Band. Steps for Hiring Your First Employee
Greg Hicks, Owner, Impressions Catering, Cleveland, OH
 
11:00am The Wedding Registry for Catered Bridal Events. A New Upsell Opportunity for Weddings
Ken Barrett, Executive Director, Broadway Gourmet, Boston, MA
11:30am Processes and Procedures to Successfully Manage an In-house Rental Division
Sam Totten, Ambassador of Awesomeness, Footers Catering, Denver, CO
 
2:15pm Elevating the Craft of Cocktails
Michael Esposito, Co-Founder and Frankie Thaheld, Director of Culinary Mixology, Snake Oil Cocktail Company, San Diego, CA
2:45pm It's Easy Being Green. First Steps to Green Living at Work and at Home
Jason Capps, President/Chef, Bella Sera, Canonsburg, PA
3:15pm Why Can't I Find That Picture When I Need It? iPad, Mini and iPhone Document Management Tips
Harold Kelly, Director of Sales and Marketing, Melange Catering & Special Events, Houston, TX
3:45pm Clients Say the Darnedest Things. Learn the Sales Quick Fire Game, Part 1
Meryl Snow, Catersource Consultant and Owner, Feastivities Events, Philadelphia, PA
4:15pm Clients Say the Darnedest Things. Learn the Sales Quick Fire Game, Part 2
Meryl Snow, Catersource Consultant and Owner, Feastivities Events, Philadelphia, PA